Changes in vitamin content of human milk during pasteurization and freezing at a milk bank

Erb, F.; Brice, A.; Lhopitault, J.C.; Seka, N.A.

1981

Changes in vitamin content of human milk during pasteurization and freezing at a milk bank

Vitamins A and E, thiamin, riboflavin, ascorbic acid and niacin were measured at the following stages of processing in human milk received at a milk bank in Lille, France: before and after storage for 24-72 h at -6 to -18 deg C in a home freezer; on arrival at the milk bank; after pasteurization for 10 min at 73 deg C; and after storage for up to 1 month at -25 deg C. Each stage of processing reduced the content of each vitamin by an av. of 20-30%.